Brussels Sprouts Slaw (optional):

Cut the Brussels sprouts in half lengthwise and then crosswise to create ribbons; discard the ends.

Mix the shredded sprouts with the lime juice, salt, and pepper, then allow the mixture to sit as long as possible—for a minimum of 10 minutes.

Turkey Chorizo Hash:

Heat the oil in a large skillet over medium-high heat. Add the turkey, chorizo, and 1 teaspoon of the salt, cooking until the meats are brown and cooked through—5 to 7 minutes.

Remove the turkey and chorizo from the pan, but do not drain the pan; set aside the meats. To the same pan, add the sweet potato, onion, garlic, remaining 1 teaspoon salt, pepper, and rosemary. Cook the veggies over medium heat until the sweet potatoes and the onion are tender and browned in spots—7 to 10 minutes.

Add the turkey and chorizo back to the pan, then add the cranberries to the pan as well. Toss all ingredients to combine.